At Ember & Olive Pizzeria, we’re convinced outstanding pizza begins with outstanding dough. After refining our method for over thirty years, we’re excited to share a few of our insights with you. Although we can’t divulge our exact formula (some traditions are worth guarding!), these guidelines will help you make restaurant-level pizza dough at home.
Flour Makes the Difference
The base of excellent dough is premium flour. We suggest using 00 flour, an ultra-fine Italian grind with moderate protein (about 12%), which provides the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will differ slightly.
Water Temp and Hydration
The temperature of your water influences fermentation speed and dough development. For slow, flavor-building fermentation, use cold water around 45°F (7°C). For faster fermentation, choose lukewarm water near 85°F (29°C). Aim for 60–70% hydration (water-to-flour ratio) for most home ovens.
Less Yeast, More Time
A key to flavorful dough is using minimal yeast and allowing plenty of time. We use only 0.2% fresh yeast relative to the flour weight for doughs that ferment 24–48 hours. This slow approach builds complex flavors and yields dough that’s easier to digest.
Salt: More Than Seasoning
Salt does more than add taste—it strengthens the gluten network and helps regulate fermentation. We recommend fine sea salt at 2.5–3% of the flour weight. Add it after the flour and water have begun to combine so it doesn’t directly contact the yeast.
Mastering Fermentation
After mixing, let the dough bulk ferment at room temperature for about 2 hours, then portion it into individual balls. Place them in lidded containers and refrigerate for 24–72 hours. During this cold rest, enzymes break down starches into sugars, enhancing flavor and encouraging the beautiful browning on the crust.
Gentle Handling
When it’s time to bake, take the dough out of the refrigerator 1–2 hours beforehand to warm up. Handle it gently to preserve the gas bubbles that formed. Use your fingertips to press and stretch the dough instead of a rolling pin, which compresses those valuable air pockets.
The Finishing Element: Heat
While our wood-fired ovens reach about 850°F (454°C), most home ovens peak around 550°F (288°C). To make up for this, preheat a pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for a crisp exterior and a light, airy interior.
Mastering pizza dough is an ongoing journey. Each batch teaches you something new. Keep notes, adjust variables, and find what works best in your particular kitchen.
If you’d like to see our dough-making process up close, join one of our monthly pizza workshops where Chef Alessio demonstrates these techniques in detail. See our events calendar for upcoming dates!